Crispy Chicken Fingers With Spicy Honey Mustard

HONEY-DIJON CHICKEN TENDERS



Honey-Dijon Chicken Tenders image

With a sweet and savory coating, these chicken tenders are a breeze to make. Serve with ranch dressing, ketchup, or more honey mustard dressing.

Recipe From allrecipes.com

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients: 8

½ cup all-purpose flour, or as needed
3 tablespoons honey
3 tablespoons Dijon mustard
½ cup Italian-seasoned bread crumbs, or more as needed
1 pound chicken tenders
½ teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons butter
Calories390.3 calories
Carbohydrate37.7 g
Cholesterol92.1 mg
Fat13.1 g
Fiber1 g
Protein29.2 g
SaturatedFat6.5 g
Sodium909.3 mg
Sugar13.5 g

Steps:

  • Place flour in a shallow dish. Mix honey and Dijon mustard in another shallow dish. Place bread crumbs in a third shallow dish.
  • Season chicken tenders with salt and pepper. Coat with flour then dip into honey-mustard mixture, and finally into the bread crumbs, pressing bread crumbs into chicken.
  • Melt 2 tablespoons butter in a large skillet. Cook chicken until golden brown, 4 to 5 minutes. Carefully turn tenders over, add remaining 1 tablespoon butter, and cook until chicken is fully cooked and golden brown, an additional 2 to 3 minutes.


PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE



Pretzel-Crusted Chicken Fingers with Honey Mustard Dipping Sauce image

Whenever I visit my family in Minnesota, I can't wait to get my hands on a bag of Dot's Homestyle Pretzels. They're coated in a top-secret seasoning mix that I crave! This recipe recreates the flavor of Dot's, using butter-flavored pretzels mixed with ranch seasoning, so now we can satisfy that craving year-round. The pretzel mix is the perfect coating for chicken fingers that are fried till crispy then served with a punchy-sweet dipping sauce.

Recipe From foodnetwork.com

Provided by Gabriela Rodiles

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients: 12

1/3 cup yellow mustard
2 tablespoons Dijon mustard
3 tablespoons brown sugar
1/4 cup honey
1 teaspoon fresh lemon juice
3 cups plain or butter-flavored pretzels (about 6 1/2 ounces)
1 tablespoon ranch dressing mix or 1/2 teaspoon each onion powder and garlic powder
3 large eggs
Kosher salt and freshly ground black pepper
1 pound chicken tenders (7 to 8 pieces) or 1 pound boneless skinless chicken breast cut into 7 to 8 strips
1 cup all-purpose flour
Vegetable oil, for frying

Steps:

  • For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
  • For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
  • Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
  • Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
  • Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
  • Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
  • Serve the chicken fingers warm with the mustard dipping sauce.




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  3. Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together.
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